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roasted vegetable chilli

roasted vegetable chilli with parmesan wedges


  • 3 courgettes
  • 1 teaspoon fennel seeds heaped
  • 1 teaspoon cumin seeds heaped
  • 2 cloves garlic
  • 1 red onion
  • 1 tin tomatoes
  • 2 red peppers
  • 1 teaspoon smoked paprika rounded
  • 1/2 teaspoon chilli powder
  • 1 tin kidney beans
  • 300 g long-grain rice
  • 1 tin coconut milk
  • 4 baking potatoes
  • 2 tablespoons grated parmesan
  • 1 lime
  • 300 ml creme fraiche


  • First the veg prep: peel and quarter the onion, thickly slice the courgette, half the peppers and deseed, and quarter the lime. Cut the potatoes into wedges.
  • Get a large casserole dish over a low heat, the oven on to 180C, and a saucepan over a medium heat.
  • Lay the wedges in a single layer on a baking tray. Scatter over half the parmesan with a drizzle of olive oil and a pinch each of salt and pepper. Roast for 40 minutes, turning occasionally.
  • Put the fennel seeds, cumin seeds, garlic and onion into the food processor with a pinch of salt and whizz to a paste, then add the tomatoes to blitz further. Add to the large casserole pan. Add the paprika and chilli powder.
  • Add the courgettes and peppers to the baking tray, season with salt, pepper and oil and put in the oven for 20 minutes until softened.
  • In the saucepan, dry fry the cumin seeds for a minute to get nice and aromatic, then add the kidney beans and their juices. Allow this to simmer away. After 5 minutes add it to the tomato pan.
  • Wipe out the kidney bean pan and add the rice and coconut milk. Simmer until the rice is tender, then leave covered until needed.
  • 5 minutes before they're done, scatter the remaining parmesan over the potatoes and allow to crisp.
  • Roughly chop the griddled veg and also add to the tomato pan.
  • Check the chilli for seasoning and then serve with rice, potatoes, lime wedges and a blob of creme fraiche.